Keep the lavraki well chilled until ready. Using a very sharp knife, slice the fillets into 3–4 mm (about 1/8–3/16 in) thin slices across the grain. Arrange slices in a single layer on a chilled serving plate, leaving a little space between pieces.

2. Seasoning mixture

In a small bowl, combine the fresh lemon juice, lemon zest, chopped thyme leaves, and a pinch of the fine sea salt. Whisk briefly to marry the flavors.

3. Dress the sashimi

Drizzle the extra virgin olive oil evenly over the arranged fish slices (about 4 tbs total). Then spoon or lightly drizzle the lemon-thyme mixture over the slices so each piece gets some citrus and herb. Use about two-thirds of the lemon mixture initially; reserve the rest to adjust seasoning after tasting.

4. Season and rest

Sprinkle the remaining salt and the freshly ground black pepper gently and evenly over the fish. Let the dressed sashimi rest at cool room temperature for 2–3 minutes (no longer than 10 minutes) to allow the lemon to lightly 'cook' the surface and for flavors to meld.

5. Adjust and garnish

Taste one slice; if you want brighter citrus, spoon the reserved lemon mixture over the portions. Arrange optional lemon slices or segments and scatter microgreens or spring onion over the top for color and texture.

6. Serve

Serve immediately as an appetizer. Provide small plates and, if desired, crusty bread or steamed rice on the side. Leftovers should be refrigerated and consumed within 24 hours, though sashimi is best eaten fresh.

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